When it comes to deciding on which recipe to choose for the
Secret Recipe Club each month it usually takes me a couple of days, because I like to look through each and every recipe my assignments have posted to see what catches my attention. Then I ask Hubby and the kiddies to help me narrow down my long list of recipes to just one. But this month, I did things a little differently... (I'll explain how in just a minute.)
My
Secret Recipe Club assignment this month was
The Keenan Cookbook, a blog by husband and wife team Chris and Rachel. Chris does the cooking and writing, while Rachel is the one responsible for the gorgeous photography. And they have two very cute little boys.
The month of July was pretty much all about figs in our
casita. Our friendly neighborhood ice cream man has been bringing us large bags of figs once or twice a week. We are major fig lovers so the figs usually don't last very long to use them in any recipes, even though I have quite a few fig recipes on my never-ending list of recipes to try.
On the day I sat down to start perusing The Keenan Cookbook blog, one of the first recipes on the
breakfast recipes index was
Fresh Fig Refrigerator Jam. I looked over at the huge bag that our ice cream man had just delivered with like 6 pounds of fresh figs and knew that I had found THE recipe. Five minutes later, I was in my father-in-law's kitchen cooking my very first batch of homemade fig jam. And now homemade fig jam is my favorite jam ever. It's delicious on toast, freshly baked biscuits, peanut butter & jelly burritos, pancakes, and it's even great on savory sandwiches too. (I'll be sharing one such recipe very soon, so stay tuned!) I haven't bought or made any other kind of jam since. It's that good!
If you have an abundance of figs and aren't sure what to do with them, this is the recipe for you. And don't forget to check out
The Keenan Cookbook for more mouth-watering recipes like
Arugula, Watermelon & Feta Salad,
Blueberry Cream Cheese Coffee Cake, and
Grilled Marinated Salmon.
